My reviews (12)

Kashmiri lamb korma

Cubes of lamb are simmered in a curry and coconut milk-based sauce with potatoes and chickpeas in this Kashmiri lamb korma. Serve with jasmine rice and mango chutney.
Reviews (12)

21 Apr 2017
Reviewed by: Sleath
What makes this a Kashmiri curry - chick peas? Where did the korma bit come from - coconut milk? A fancy name does not make it a fancy dish. The use of a commercial curry powder is a lazy way of making a curry and this is a lazy dish.
02 May 2016
Reviewed by: Tori Gravius
the basis of this recipe is good, but we tweaked it a bit. used about a tablespoon of curry powder rather than 1/2 cup. we only let the meat, potatoes, and onion simmer in the water for about 25 minutes. any longer and our potatoes would have fallen apart. we added 1/2 cup of plain Greek yogurt to thicken up the sauce. we put this recipe over couscous and it was phenomenal.
(Review from Allrecipes US | Canada)
21 Aug 2015
Reviewed by: Susan
Thank you for sharing this recipe! I love delicious ethnic lamb dishes and this one is amazing. I have never reviewed a recipe before but this one deserves the time to write a review. I have no recommendations on how to improve it because it is perfect the way it is written.
(Review from Allrecipes US | Canada)
17 Jul 2016
Reviewed by: EriNnRuss
We all enjoyed this, I did cut back on the curry though, it was 5 star tastewith my modification but i rate how its written. We will make it again! Thanks for submitting!
(Review from Allrecipes US | Canada)
25 Feb 2017
Reviewed by: SteveS
(Review from Allrecipes US | Canada)
01 Nov 2016
Reviewed by: Shatese
This dish was good but I made some modifications to the recipe. I prepared it as instructed and realized it needed some tweaking. It seemed to be a bit bland and had way too much curry, so I added more coconut milk, 2 table spoons of honey and about 2 teaspoons of salt to cut back on the curry flavor. With my additions/changes, dinner was great. I would make it way.
(Review from Allrecipes US | Canada)
29 Sep 2016
Reviewed by: Nolan Tek
(Review from Allrecipes US | Canada)


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